Croc Bake Off entry - Muchas Leches Cake

Ever since joining The Crocodile I have been looking forward to the annual Great Croc Bake Off and having seen the pictures from the previous year’s entrants I knew I was going to be in for some stiff competition. After much deliberation I decided I was going to make a version of the Muchas Leches Cake that was in The Pastry Queen cook book by Rebecca Rather that I was given many years ago by my friend Emily.

The Muchas Leches cake is a very impressive looking cake; mostly due to the sugared almond slivers that decorate the outside of the cake along with the seasonal fruit. At first the cake looks like it might be difficult to make, but I can assure you it’s very easy especially if you break up the different parts over a couple of evenings. I make the sugared almonds one evening, the next I make the cake layers and soak  them in the liquid and the third day I assemble the cake.

It must have paid off because I won the heat this week and now I have to figure out what to make for the final!

Here's a peak at the competition this week, cake balls, avocado and lime 'cheesecake' and hot cross buns - thanks to abst4r.blogspot.com for the pics.

List of ingredients:

(I’ve used the American measurements here and will supply weight measurements later - P has asked that I make him this cake this week for his leaving cake so I'll weigh the measurements then)

Sugared Almonds

4 large egg whites

4 cups of sliced almonds

1 cup sugar

Cake

4 cups ground almonds

1 ¾ cups sugar

½ teaspoon cinnamon

14 large eggs separated

¼ cup plain flour

½ teaspoon baking powder

Soaking Liquid

½ cup whipping cream

¼ cup cajeta or dulce de leche

½ cup condensed milk

½ cup evaporated milk

½ cup full fat milk or coconut milk

1 tablespoon vanilla extract

Frosting

4 cups chilled whipping cream or double cream

1 ½ cups icing sugar (powdered)

seasonal berries

For the sugared almonds, whip the egg whites until frothy and then add in the sugar and continue to beat until soft peaks. Fold in the almonds making sure they are completely covered in egg white and sugar. Spread the mixture evenly onto a lined baking sheet (you can make this in batches). Place the baking sheet into a preheated oven at 160°C (325°F) and bake for 10-15 minutes until golden brown. About 5-7 minutes into baking take the baking sheet out and stir the almonds and flatten them back out and put them back into the oven until golden. (Be careful because the egg white can puff up and  make meringue like almonds if you don’t stir them to knock the air out)

To make the cake:

Preheat the oven to 170°C (350°F) and line two 9 in square or round tins with parchment. Measure out the almonds, cinnamon, flour and baking powder into a bowl. In a separate bowl, mix the egg yolks and sugar with the paddle attachment until think and creamy.  Add in the almond mixture in batches until combined. In a separate bowl beat the egg whites until stiff peaks form. Slowly fold the egg whites into the almond mixture. (The almond mixture will be quite stiff and will loosen up once the egg whites have been mixed in)

Pour the mixture into the prepared tins keeping the bowl close to the tins so you don’t knock out any air. Use a spatula to smooth and even out the top because the mixture will not even out as it bakes.

Bake for 35-40 minutes until the top is golden and the cake is firm to the touch.  Let the cakes cool for 10 minutes and then poke holes in the top using either a skewer or a fork. Then pour the soaking liquid over the cakes splitting it evenly between the two cakes. Let the cakes cool completely in the tins.

For the soaking liquid:

Whisk together all of the liquid making sure the dulce de leches or cajeta is thoroughly mixed in without any lumps. Use a hand blender if you have one.

For the frosting:

Pour the cream into a mixing bowl and beat using the whisk attachment until  soft peaks form. Add in the sugar and whip until the sugar is fully incorporated and the frosting is thick enough to spread easily.

When the cakes have cooled completely invert the first layer onto a plate and remove the parchment. Spread a thick layer of the whipped cream over the top and smooth out. Invert the second layer of cake and remove the parchment. Spread the rest of the whipped cream over the entire cake and smooth it as evenly as possible. Take the sugared almonds and press them all over the cake until the cake is completely covered on all sides.  Add the pieces of season fruit on the top and then dust with icing sugar.